In the usual order of things, one decides to have a party, and then figures out which dishes to serve. But in this case, it was a stellar pomegranate and olive relish that got the ball rolling. "We have to throw a holiday party so people can taste this!" exclaimed my partner, and pretty soon we were discussing the guest list between bites.

Inspired by Persian and Turkish salads, this company-worthy relish combines jewel-like pomegranate seeds with green olives and roasted pistachios, dressed up with good olive oil and pomegranate molasses. The combination is fruity and tangy with a delightful play of textures. (Walnuts are perhaps the most traditional accompaniment to pomegranates and olives, and you could substitute those if you wish. I'm allergic to walnuts and found that pistachios worked beautifully.)

For myself and other friends on gluten-free and vegan diets, I'm serving the relish on socca crackers. For everyone else, the plan is spoon the relish atop goat cheese crostini – the pairing that made Gregory do a little dance of joy before making party plans.

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade